Vegetarian Corn Chowder

A bowl of Corn ChowderThe greatest soup in the world vegetarian corn chowder! I seriously love this soup. I’ve eaten it home made for years having first tried it in Tokyo and then again many years later in San Francisco. Words cannot describe quite how comforting I find this particular soup. Best of all eating it at lunchtime does not make you at all sluggish.

I don’t attempt to make it like the San Franciscans because I probably wouldn’t do it justice and I am busy on the go so, during the week a classic corn chowder would take me longer than I have available (this serves 4 or makes 4 meals):


1 small can of vegetarian approved celery soup (condensed if possible)
300 ml rice milk
200g of sweetcorn (corn) tinned or frozen
Optional 100g of vegetarian cheese
Salt and pepper to taste

Cooking Method

This is just so easy to make put everything, other than the cheese, in a pan and heat it up. Once it starts to bubble add the cheese if you want it (it does taste good). Keep stirring as the cheese melts and then add some more liquid if you want it thinner. Season to taste. You can either eat it as it is or blitz it to make it thick and smoothe.

I would normally have a green leaf salad with a teaspoon of oil and lemon juice as dressing and some croutons or a small wholegrain roll.

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